Blueberry Cheesecake Pie

Blueberry Cheesecake Pie


"Delicious cheesecake with fresh blueberry topping."


servings 921 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 921 kcal
  • 46%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 121.5g
  • 39%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
  3. In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
  4. Bake at 350 degrees F (175 degrees C) for about 15 minutes.
  5. For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
  6. Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.
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  1. 49 Ratings


Excellent and five stars with a few changes. This recipe had a good foundation, but also had some glitches, an unnecessarily large amount of sugar being one of them. I worked with this just a li...

I read the reviews and "kicked this up a notch" so to speak. Anyways I used 2 cups of graham crackers, 7 tbs butter, doubled the cream cheese as everyone else suggested, added 1 tsp vanilla to t...

Great dessert recipe! Take my advice and double the cheese mixture and bake for 30 min. use a 9 by 12 in. pan, I don't think they make an 8 by 12 in. Also you get many more servings for this ...

I think this had potential, but as a virgin cheesecake baker I wish the recipe indicated I should cool the cheesecake layer before adding the blueberries. Everything blended and I wound up with...

I made this with fresh picked wild blueberries and it was amazingly good, but a bit too sweet. I cut it in half, but is didn't seem sweet enough. Next time, 3/4 of a cup. I didn't double the cre...

Excellent! I took the advice of others and double the cheesecake layer and I'm glad I did. This was super easy and was gobbled up very quickly. I'll definitly be making this again, and will e...

This was a hit! I did change a few things. I doubled the cheesecake portion, cut the sugar to 3/4 cup, and used a 1/2 cup of sour cream. In the blueberry topping I cut the corn starch in 1/2 as ...

I only used the recipe for the cheesecake and didn't do the topping, but instead poured a can of cherry pie filling over the top. Was very delicious and thanks for a perfect recipe!!

I haven't eaten the "pie" yet, but I did listen to some of the other bakers and I think it is going to be absolutely fabulous! First, I only had cinnamon graham crackers, not plain. I have a...